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Mardi Gras King Cake

Reviewed: Feb. 21, 2012
This recipe turned out beautifully and was well received by my children's classmates! A few notes of caution to those who rated it as "too dry" - that is operator error, not recipe error (sorry!) Follow the instructions PRECISELY. You must ensure that the yeast is dissolved in the right temperature of water for at least 10 minutes. You'll know that it's proper when it appears to be foamy on top. You also have to ensure that you scald the milk properly - don't let it boil and stir it constantly. These two factors will greatly decrease your chances of having a dry cake. Oil the dough as directed too and another tip - when you remove the cakes from the oven, ice them and immediately cover them with aluminum foil to keep in the moisture (unless you are serving it right away). Also - if you don't like raisins or nuts - this recipe allows for other fillings (though we love the raisins, cinnamon and brown sugar!) Now - no more nay sayers and bon app├ętit!
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